Cheryl Marie Cordeiro

Inspired by the Disney/ Pixar movie Ratatouille (2007), here is my attempt at creating just such a ratatouille dish as they did, as a main course.
Photo for CMC by: Jan-Erik Nilsson © 2009.

A few years ago the movie Ratatouille (2007) by Disney / Pixar came out in the movie theatres. I found that a most inspiring film when it came to cooking despite the fact that the best chef in the movie was a rat, however most adorable!

Ever since I saw that movie, I have been pondering how the actual dish fits with the title of the movie, and my guess has been that the Disney/ Pixar gang probably found the title Rat-atouille witty, so that they based the whole story on that, but was then also stuck with trying to compose a main course out of something that is actually a side dish, similar to salsa. This was a challenging task for the film team since ratatouille is nice, but not really a dish so grand as to be presented as a main course in a gourmet restaurant.

Today when a friend who preferred vegetarian dishes showed up, I thought why not; lets see if it is possible to create something similar to a ratatouille, but one that can work as a main course by itself.

Normally a ratatouille is cooked and stirred towards a very soft consistency, it being a dish that might well be best served with a spoon. In the movie it was served warm with a fork, upright standing in presentation and appearing pretty dry. This is a bit tricky to accomplish since the main ingredients are botanically speaking fruits, and as such they will cook very quickly and also melt or fall apart very easily as soon as they get warm.

So, if we are to make a stand alone ratatouille main course, all this would need to be addressed.

My version of Ratatouille à la Ratatouille

The Ratatouille is known to stem from Provance, so taste wise I decided to situate it somewhere in between Southern France and Northern Italy, and brought out some really good olive oil from San Gimignano, some fresh garlic, a few shallots, and then fried this together into a spicy foundation.

Two cloves of garlic, chopped up and braised in olive oil together with some shallots.

Shallots are actually a kind of lily buds and have a much milder flavour than onions. Braise to taste.

A dark purple aubergine, sliced.

I then sliced up one zucchini, one eggplant and some large tomatoes. The zucchini and eggplant I drizzled with salt and left them for about ten minutes to marinate, to make them softer and more flavourful. The tomato and the zucchini does not need more than a warming to cook, but the aubergine is tougher to cook due to its spongy and air filled cells. So I tried to deal with this difference by using a really fresh aubergine and by sprinkling it with some salt beforehand to make it softer. Due to the difference in cell structures, salting the aubergine is actually more important than salting the zucchini prior to cooking.

At the recent Passion för mat food fair 2009 at Eriksbergshallen in Gothenburg, inspirational table settings were presented, such as this layout in varying tones of pinks and oranges for the upcoming spring.
Photo for CMC by: Cheryl Marie Cordeiro © 2009.

The table setting at any party thrown, is an art in itself to pull off. Just as people’s anticipation and excitement can be heightened by looking at the invite card to any event, the table setting upon entering the scene of the event can set the very tone, mood and ambience of the party.

Table settings inspire the mood of the guests from the moment they arrive. They also tell people if you’re genuinely interested in hosting the party, in having guests over and if you’re genuinely all out for having a good time!

A table setting in varying shades of white and contrast green.

The cold spell in Sweden will soon give way to warmer spring temperatures and the restaurants are already discussing and settling their outdoor seatings for the spring and summer seasons. In the next few months all through summer, more people will begin to eat outdoors and with Easter, May Day and graduation parties upcoming, there’ll be plenty of reasons for Swedes to throw parties all the way past Midsummer and Crayfish eating season! Continue reading “Inspirational table settings at Passion för Mat 2009, the gourmet food fair, Gothenburg, Sweden” →

Baked honey black and rose pepper Chicken pot with fresh fried Anya potatoes topped with a rucola leaf lettuce.
Photo for CMC by: Jan-Erik Nilsson © 2009.

A while ago, we inherited several old fashioned but good quality kitchen utensils, among them many different pots and pans. These delightful things now sit around our kitchen, inspiring us to cook different dishes in them.

Among them was one orange enamelled vintage Husqvarna cast iron low pot, that we’ve had our mind on finding some use for. And today, we happened to come across some really nice looking pieces of fresh chicken at the local grocers that we thought would go perfectly with this old pot.

We don’t mind sharing our recipe since it is very straightforward. It’s also a light and lovely dish for early spring, where you can sit outdoors to enjoy!

Baked honey pepper Chicken pot

Chicken honey pepper pot, with butter slices over the unbaked chicken.

The chicken pieces were rinsed and cleaned, with some skin and fat left on them so that they don’t get too dry whilst baking. The chicken parts were then placed together in the oven safe dish. One could also use any pot or deep dish for this, not necessarily a cast iron one. To the chicken, spices were added; crushed rose pepper, crushed black pepper and some soy sauce. Some lime, lemon or orange rind were added, if lacking those, one could also use orange juice. About one tablespoon of acacia honey was dribbled over the chicken bits in the dish.